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Ofe Nsala

Ofe Nsala (White Soup) Recipe

Nsala soup is a popular delicacy in the riverine areas of many towns that are predominantly known for their fishing activities. This traditional soup is made from a combination of fresh fish and other animal proteins such as goat meat, cow tripe, cow meat, and more. The soup is typically seasoned with a blend of spices and herbs to create a unique, mouth-watering flavour that is sure to leave any food lover wanting more.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Dinner, Lunch, Soup
Cuisine African/Nigerian
Servings 6 People
Calories 250 kcal

Ingredients
  

Making Nsala Soup with Fresh Catfish

  • 1 Medium size Catfish
  • 4 to 5 Yam slice
  • A handful of Utazi leaf
  • 1 Cup crayfish ground
  • 1 tbsp ground uziza seed
  • 1/4 tbsp ehuru
  • 1 small size red onion
  • 2 tbsp ground pepper fresh or dry
  • 1 medium size dry fish
  • salt to taste
  • 3 seasoning cubes

Instructions
 

Nsala Soup Preparation

  • To make yam paste, the first step is to peel the yam cubes, wash them and boil them. After boiling for 10 minutes, drain the yam slices and pound them with a mortar and pestle until they form a smooth paste. If you don't have a mortar and pestle, you can blend the boiled yam cubes in a blender or food processor with a little water until it forms a smooth paste. You can use the water that was used to cook the yam.
  • Remove the entrails from the dried fish, rinse in hot water, and season with salt, a spice cube, and diced small onion bulb. Cook until tender and set aside.
  • It is recommended to have the catfish de-boned at the store if you are not familiar with the process. Once cleaned, place the catfish in a pot and add enough water to cover it.
  • Add the rest of the chopped onions, seasoning cube, and salt to the pot. Let it cook for about 10-15 minutes. Afterwards, add the pepper, crayfish, Uziza, and Ogiri. If you have already cooked dried fish, this is the perfect time to add it too. Leave everything to simmer for another 5 minutes.
  • Add the yam paste gradually to dissolve it without forming lumps. Let it simmer for a brief period.
  • Wash the Utazi leaves and chop them into small pieces
  • Lastly, sprinkle the chopped leaves, add salt, and the last seasoning cube. Let the soup simmer for another 25 minutes, then turn off the heat.
  • Nsala soup is best served when it is hot.

Notes

When you use animal protein like beef, cow tripe, goat meat, etc. 

To prepare a tasty Nigerian soup, start by making pounded yam as a thickener. Set it aside and then wash the animal protein. Season it with onions, a seasoning cube, and salt, and let it parboil for at least thirty minutes. While the meat is cooking, wash some dried fish in a bowl, being careful to remove the entrails to avoid a bitter taste. Add the cleaned fish to the meat that is being parboiled.
Once the proteins in the soup have been softened, add the required amount of water to make the soup. The amount of water needed depends on the number of ingredients and people eating. While the stock is boiling, add pepper and the pounded yam to thicken the soup. Make sure the yam melts completely to avoid lumps. After 10 minutes, add the ground Uziza seeds and continue boiling.
Wash the Utazi leaves and chop them into small pieces. Remember that they are bitter, so use only a small quantity. Add the chopped Utazi leaves to the soup and continue boiling. Your delicious Nigerian soup is now ready to be served with a swallow.
Nsala soup (white soup) is best served with pounded yam. You can use other swallows to enjoy the soup.
Keyword Ofe Nsala